ROLL UP TV RECIPES

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4. Bash the cinnamon stick, coriander seeds and chilli flakes in a pestle and mortar with a pinch of black pepper until fine.
  2. Scrub and cut the squash in half lengthways then remove the seeds (see tip below). Cut each half into four, then transfer to a baking tray and drizzle over 2 tablespoons of olive oil, sprinkle with the seasoning and roast in the oven for 45 minutes to 1 hour, until soft and sweet.
  3. Remove the tray from the oven (leave the oven on) and set aside half of the roasted squash to use another day (see tips below). Use a fork to mash the remaining squash (skin and all) in the tray, then crumble over the chestnuts and sprinkle with the cranberries. Grate over 30g of the Cheddar cheese and mix together.
  4. Unroll the puff pastry onto a flour-dusted surface, cut each piece in half lengthways (so you have 4 long pieces), then spoon the squash mixture along one piece of pastry and shape down the middle.
  5. Cut a slit along each sausage and squeeze the sausage meat out of the skins along the length of two pieces of the pastry, then shape down the middle (leaving you with one piece for the plait). Beat the egg with the mustard in a small bowl and brush over the exposed pastry, then fold it over the fillings and gently press out any air with your thumb.
  6. Trim the edges and use a flour-dipped fork to crimp and seal them, then cut one sausage roll into 8 and the other sausage roll into 16. Cut the squash and Cheddar roll into 16.
  7. Line 2 large baking trays with baking paper. Place a small bowl upside down in the centre of one of the trays and arrange the larger sausage rolls around it, leaving space in between each one. Then use the smaller sausage rolls to fill the gaps (as per the picture above). Remove the bowl and place the squash rolls in the centre. Any remaining rolls can be frozen for another time (see tip). Brush all the pastry with the remaining egg wash and sprinkle with the sesame and poppy seeds. Rub the rosemary sprigs and bay leaves with ½ a tablespoon of olive oil, then stick into the pastry around the wreath.
  8. To make the plait, cut the remaining pastry in half lengthways. Place the tip of the knife near the top of the pastry and cut each half into three lengthways, making sure it remains connected at the top. Grate over the rest of the Cheddar (50g) and then weave into two plaits. Pinch the ends together to join them up into one long plait and form into a circle, patting any cheese that falls off back onto the pastry. Place on the lined baking tray, then transfer both trays to the oven and bake for 30 to 35 minutes until golden, crisp and bubbling. Lay the plait above the wreath and decorate with ribbon or baubles, if you like, before serving.

Steps:

• In a small saucepan, gently heat the milk and butter until the butter is melted. The milk should be just a little hotter than warm, between 100 and 115 degrees F, but not over 115 degrees F. Remove the saucepan from the heat and whisk in the sugar, salt and yeast. Let the mixture sit until the yeast is activated and foam covers the top, 5 to 8 minutes.
• Add the flour to a large bowl and make a well in the center. Crack the egg into the middle and pour in the yeast liquid. Make the dough by mixing all ingredients together with a rubber spatula. Make sure all ingredients are incorporated; the dough will be sticky and loose. Leave the dough in the center of the bowl when it is fully incorporated. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Remove the plastic and gently re-knead the dough while still in the bowl. Form into a ball, as best you can, and cover with plastic wrap. This time allow to rest in a warm place for 1 hour. 
• After the second rise, remove the dough to a very generously floured surface, kneading to bring together. Cut the dough into 8 pieces, about 3 1/2 ounces each. Gently form each piece of dough into balls, incorporating more flour as needed. Use your hands to flatten each ball to a 4 1/2-inch circle. Brush a piece of pepperoni with oil and place in the center of the circle, along with 2 tablespoons shredded mozzarella. Fold the dough over the pepperoni, like a burrito, and place on a parchment-covered baking sheet seam side down. Repeat with the remaining pepperoni and cheese. As you place each pepperoni roll on the sheet tray, leave at least 1 inch or space around each roll to allow for a third rise (therefore you will need 2 baking sheets). Cover the rolls loosely with plastic wrap and place in a warm place for 30 minutes. The rolls will puff up just a bit. 
• Preheat the oven to 350 degrees F. Brush the tops of rolls with the remaining oil and bake in the oven 30 to 35 minutes. The rolls will have a rich golden color and crispy crust.